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Pizza cum pollo et lycopersicis cum mozzarella

Pizza cum pollo et lycopersicis cum mozzarella
Relatum a @test3 | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 430g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 1035 kcal
52% DV
Adeps totalis 46.0g
71% DV
Adeps monoinsaturatus21.6g
Adeps polyinsaturatus4.8g
Adeps saturatus17.0g
Adeps trans0.6g
Carbohydrata totalia 98.0g
33% DV
Fibra5.0g
Amylum87.0g
Sacchara6.0g
Proteinum 58.0g
100% DV
Proteinum animale48.0g
Proteinum vegetabile10.0g

De

Pizza tenuis crusti cum pollo, mozzarella et topping lycopersicorum. Alta est in proteinis et carbohydratis expolitis, cum adipe et sodio mediocri ad alto ex caseo, crusto et condimentis.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)8.5mcg28%
Cholinum96.0mg17%
Folatum (B9)138.0mcg35%
Niacinum (B3)14.8mg93%
Acidum pantothenicum (B5)2.4mg48%
Riboflavinum (B2)0.6mg45%
Thiaminum (B1)0.7mg60%
Vitaminum A265.0mcg29%
Vitaminum B121.2mcg50%
Vitaminum B60.9mg56%
Vitaminum C7.8mg9%
Vitaminum D0.5mcg3%
Vitaminum E1.9mg13%
Vitaminum K10.5mcg9%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium720.0mg72%
Cuprum210.0mcg23%
Ferrum5.4mg30%
Magnesium58.0mg14%
Phosphorus760.0mg109%
Kalium690.0mg15%
Selenium58.0mcg105%
Natrium1680.0mg73%
Zincum4.8mg44%

Pullus et Lycopersicum Pizza cum Mozzarella

Praefatio


Haec pizza moderatione nititur: massa triticea mollis, basis lycopersici pura, et pectus pulli ad teneritudinem coctum antequam calor furni opus perficiat. Mozzarella in unum stratum liquefieri debet, non in grave tegumentum, dum lycopersicum recens et origanum saporem vividum et compositum servant. Ferculum simplex est, sed tantum cum singulae partes disciplina tractantur.

Elementa essentialia recipe


  • Categoria ferculi: Pizza

  • Culina sive origo: Italico more inspirata

  • Genus cursus: Ferculum principale

  • Proventus: 1 pizza

  • Portio: 430 g

  • Tempus praeparationis: 25 minuta

  • Tempus coctionis: 12 minuta

  • Tempus totale: 1 hora 47 minuta

  • Difficultas: Media


    • Instrumenta


  • Crater miscendi

  • Libra culinaria

  • Cylindrus ad massam extendendam

  • Patina coquinaria aut patina pizzae

  • Furnus

  • Sartago

  • Culter acutus

  • Tabula sectoria


    • Ingredientia



    Massa


  • 150 g farinae triticeae

  • 90 g aquae

  • 3 g fermenti

  • 3 g sacchari

  • 3 g salis

  • 8 g olei olivarum


    • Superpositio


  • 90 g pectoris pulli

  • 45 g liquaminis lycopersici

  • 40 g casei mozzarella

  • 25 g lycopersici, tenuiter secti

  • 4 g olei olivarum

  • 1 g origani

  • 1 g salis


    • Modus



  • 1. In cratera miscendi coniunge farinam triticeam, fermentum, saccharum, et sal. Adde aquam et oleum olivarum, deinde misce donec massa rudis formetur. Subige per 8 minuta donec levis, elastica, et non iam glutinosa sit. Operi et sine quiescere per 45 minuta, donec manifeste aucta et mollis sit.


  • 2. Dum massa quiescit, pectus pulli sale condi. Sartaginem super ignem medium calefac, adde oleum olivarum, et pullum coque per 4 ad 5 minuta ex utraque parte. Superficies leviter aurea esse debet et medium omnino opacum. Sine quiescere per 5 minuta, deinde tenuiter seca.


  • 3. Furnum ad 250°C calefac. Si patina uteris, eam quoque in furno pone ut praecalescat; basis enim superficiem calidam contingere debet ut probe coquatur.


  • 4. Massam in orbem circiter 25 cm latum extende, medio paulo tenuiore quam margine servato. In patinam transfer. Liquamen lycopersici in stratum tenue et aequale expande, angusto margine ad oram vacuo relicto.


  • 5. Pullum sectum aequaliter super liquamen distribue. Mozzarella in strato moderato adde, deinde segmenta lycopersici supra dispone. Origanum ad finem asperge.


  • 6. Coque per 10 ad 12 minuta, donec crusta ad margines bene brunnea sit, basis penitus cocta sit, et mozzarella omnino liquefacta sit cum levi colore aureo quibusdam in locis. Lycopersicum mollescere debet sine plena ruina.


    • In patina ponere et ministrare


    Pizzam in tabulam aut in magnam patinam transfer et sine eam stare per 1 minutum antequam secetur. In cuneos nitidos ministra, pullo aequaliter distributo et superficie nitida sed non umida. Pizza perfecta ad marginem crocans, in medio tenera, et inter aciditatem lycopersici, ubertatem lactis, et sapidam altitudinem pulli bene librata esse debet.

    Notae professionales


    Patina calida necessaria est si basim recte coctam potius quam crustam pallidam et mollem vis. Pullum tenuiter seca ut penitus calefiat sine exsiccatione in furno. Liquamen moderate adhibe; umor nimius massam debilitabit et effectum finalem hebetabit.
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